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Risotto With Garlic Shrimp and Sautéed Spinach
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Assignment: UGA Dinner Party
The story: Student Rachel Jacques doesn't do casual. She cites her grandmother's soirees and 1960s style icons such as Sinatra and Hepburn for her sophisticated (but inexpensive) dinners that include a dress code. "My apartment is not a lavish paradise nor do I possess the financial means to serve chilled champagne on silver platters. I have found ways, however, to create affordable, romantic dinner parties for my college friends," she writes.
This elegant risotto is loaded with shrimp. If you’re watching costs, reduce the shrimp to 1 pound.
Hands on time: 50 minutes Total time: 50 minutes Serves: 6
Ingredients:
4 tablespoons olive oil, divided
1 tablespoon butter
1 cup diced onion
1 1/2 cups arborio rice
5 cups reduced-sodium chicken broth
3 garlic cloves, minced
1 1/2 pound shrimp, peeled and deveined
1 (10-ounce) bag baby spinach
Instructions:
In large pan, over medium-high heat, add 2 tablespoons olive oil and butter. When butter has melted, sauté onion until softened. Add the rice and sauté for 1 minute. Add 1 cup of broth, stirring often until broth is almost completely absorbed. Continue adding broth 1 cup at a time, while stirring, until all the broth is absorbed and the rice is tender.
Just before the rice is ready, in another skillet over medium-high heat, add the remaining 2 tablespoons olive oil. Sauté garlic until aromatic and softened. Add shrimp and cook until just done. Do not overcook. Remove to a plate. In the same skillet, add spinach a little at a time, tossing until spinach is cooked down. Transfer shrimp and spinach to the risotto and stir together. Serve immediately.
Just before the rice is ready, in another skillet over medium-high heat, add the remaining 2 tablespoons olive oil. Sauté garlic until aromatic and softened. Add shrimp and cook until just done. Do not overcook. Remove to a plate. In the same skillet, add spinach a little at a time, tossing until spinach is cooked down. Transfer shrimp and spinach to the risotto and stir together. Serve immediately.
Nutrition:
Per serving (based on 6): 443 calories (percent of calories from fat, 27), 36 grams protein, 43 grams carbohydrates, 1 gram fiber, 13 grams fat (3 grams saturated), 178 milligrams cholesterol, 644 milligrams sodium.
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